Chef reveals the simple trick to nailing the perfect cafe-style Eggs Benedict at home – and how to get runny eggs every time
- Young chef, 20, shares how to make a tasty cafe-style Eggs Benedict at home
- Morgan Hipworth creates his own hollandaise sauce using a simple method
- He perfectly poaches his eggs for three to five minutes until the yolk is runny
- Morgan assembles the dish on muffins with ham, poached eggs, sauce & chives
A young bakery owner has shared how to make an Eggs Benedict at home that is sure to impress the whole family at breakfast time.
Morgan Hipworth, 20, from Melbourne, cooks the dish in true cafe style with a simple method and classic ingredients.
To make the hollandaise sauce Morgan first melts 125 grams of butter in a saucepan and with a spoon removes milk solids that float to the top.
Scroll to watch video
To make the Eggs Benedict Morgan first melts 125 grams of butter in a saucepan and with a spoon removes milk solids that float to the top
Once the butter has melted he sets up a double boiler, by placing a heat proof bowl over the saucepan, and adds salt, vinegar and water to the bowl.
He then adds two egg yolks into the bowl and whisks the mixture over a low heat for three to five minutes until it is pale and thick.
To finish the hollandaise sauce Morgan removes the bowl from the heat, whisks in the melted butter, adds a pinch of cayenne pepper and sits it aside.
To finish the hollandaise sauce Morgan removes the bowl from the heat, whisks in the melted butter, adds a pinch of cayenne pepper and sits it aside
The young chef then places a pot of water onto the stove, adds in two tablespoons of white vinegar and brings it to the boil.
Morgan drops his eggs into the water and lets them poach for three to four minutes for a runny yolk.
Once the eggs are ready Morgan toasts two English muffins in a pan with oil and places them onto a plate when golden.
To finish he generously tops the eggs with the homemade hollandaise sauce, chopped chives, salt, pepper and digs in immediately
Morgan’s Eggs Benedict ingredient list:
Hollandaise sauce:
- 125g Butter
- 2 Egg yolks
- Pinch of salt
- 1tsp White wine vinegar
- 1tbsp Water
- Pinch of cayenne pepper
The eggs:
- 4 Eggs
- 2tbsp White vinegar
To serve:
- 2 English muffins, halved
- 1tbsp Chives, finely chopped
- 6 Slices of ham
- Pinch of salt and pepper
- Splash of olive oil
Next he adds three slices of ham to each of the toasted muffins and then places a poached egg directly on top of each.
To finish he generously tops the eggs with the homemade hollandaise sauce, chopped chives, salt, pepper and digs in immediately.
The young chef’s recipe has received more than 230,000 views with thousands of comments from foodies who can’t wait to make the breakfast dish themselves.
The young chef’s recipe has received more than 230,000 views with thousands of comments from foodies who can’t wait to make the breakfast dish themselves
‘Eggs Benedict is my favourite order when I’m out for breakfast. Definitely trying this,’ a woman wrote.
‘This looks simply mouth-watering! Yum, I think I’ll give it a go myself,’ a foodie wrote.
‘Those eggs look perfect! I always love my eggs benny with smoked salmon… Delicious,’ another wrote.
Source: Read Full Article